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Old 06-30-2009, 08:17 AM
Status: "Let's Go Bengals!!" (set 7 days ago)
 
3,081 posts, read 2,851,949 times
Reputation: 1258
Default Sandwich Spreads/Sauces

I am always looking for a good mayonnaise or mustard-based spread to put on a chicken sandwich, or any sandwich made with cold cuts, but never seem to find one outside of restaurants. For example, there is a restaurant called TJ's Trattoria outside of Pennington, NJ that puts a tarragon mayonnaise on their chicken sandwich that is amazing. I dunk my fries in it!! They told me how to make it, but I never seem to get it right. I reduce some tarragon in white wine and mix it in some mayo. Sounds easy, but I know I am doing something wrong. It's not bad, but not the same. Wild Wing Cafe puts a very good "secret sauce" on their chicken sandwich as well and it's very good.

Anyway, I was wondering if anyone had some cool recipes for sauces to spread on sandwiches.

Thanks!
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Old 06-30-2009, 12:17 PM
 
506 posts, read 1,259,346 times
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how about this....

Garlic Chili Lime Mayonnaise

1 c Mayonnaise
1 Lime -- juice of
1 tb Roasted chopped garlic
1 t Chili paste
Salt and pepper to taste


Combine all ingredients in a bowl and mix thoroughly.

Good on a Chicken or Ham Sandwich
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Old 06-30-2009, 12:24 PM
 
506 posts, read 1,259,346 times
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  • Creamy Herb Mayo
  • mix 1/2 cup mayonnaise, 1 Tbls. dried dill weed and tsp. grated lemon zest.
  • Tarragon Mustard
  • blend 1/2 cup Dijon mustard, 1 tsp. dried tarragon and 1/2 tsp. dried chopped chives.
  • Sweet 'n Spicy Mayo
  • combine 1/2 cup mayonnaise, 2 Tbls. mango chutney and 1 tsp. curry powder.
  • Kicked-Up Ketchup
  • mix 1.2 cup ketchup, 1 tsp. chili powder and 1/2 grated lime zest.
  • Horseradish Mayo
  • blend 1/2 cup mayonnaise, 1Tbls. drained prepared horseradish and 1 tsp. lemon juice.
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Old 06-30-2009, 12:25 PM
 
506 posts, read 1,259,346 times
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sorry, double posted.

Last edited by Tnhoneypot; 06-30-2009 at 12:29 PM.. Reason: double posted
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Old 06-30-2009, 12:28 PM
 
506 posts, read 1,259,346 times
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English Pub Mustard
2 C. Dry mustard
tsp Turmeric
1 C. Firmly packed brown sugar
12 oz Flat Beer or ale
2 tsp Salt
Combine mustard, brown sugar, salt and turmeric in processor or Blender and mix well. With machine running, add 10 to 12 oz Beer through feed tube in slow steady stream and blend until mixture is smooth and creamy, stopping frequently to scrape down sides of work bowl. Transfer to jar with tight-fitting lid. An easy to prepare mustard that is good with sausage and cold cuts. Makes about 2 cups.

Hot Sweet Mustard
1 C. Mustard, prepared
1 T. Wine, Sherry, Bourbon, etc.
2 oz Hot Horseradish
T. Cayenne
1 T. Mustard, Dijon
1/3 C. Sugar, brown
1 T. Tabasco
Mix thoroughly, allow to stand at least 4 hours. Excellent on Hot Beer type sausages. Fairly hot, but not a killer! Makes about 2 cups.

Sweet Tangy Mustard
1 can sweetened condensed milk (14 oz size)
1 bottle prepared mustard (8 oz size)
2 T. prepared horseradish
2 T. Worcestershire sauce
Stir together milk, mustard, horseradish and Worcestershire sauce until blended. Cover and chill. Makes 3 cups.

Garlic Mustard
8 cloves garlic
1 T. olive oil
1 jar (8 ounce) Dijon-style mustard
1/2 tsp basil leaves
1/4 tsp. oregano leaves
Preheat oven to 325. Place garlic in a small baking dish and drizzle with oil. Roast 20-30 min, stirring frequently until garlic is soft. Mash garlic, removing any tough pieces. Combine with other ingredients and refrigerate overnight to blend flavors. Makes 1 cup.

Horseradish-Mustard Spread
3 T. mayonnaise
1 T. chopped fresh parsley
1 T. prepared horseradish
1 T. Dijon mustard
2 tsp garlic powder
1 tsp black pepper
Combine all ingredients in small bowl; mix well. Makes about 1/2 cup.

Sweet Thyme-Mustard Spread
1/2 C. whole grain or spicy brown mustard
1/2 C. Dijon mustard
3 T. honey, warmed
1 T. minced fresh thyme or 1 tsp dried thyme
In a small bowl, combine all ingredients. Store in the refrigerator for up to 3 weeks. Makes about 1 cup

.
McDonald`s Copycat Honey Mustard Sauce
1/4 cup Honey
2 T. Prepared mustard
1 T. Heinz 57 Sauce
Combine all ingredients. Mix well. Cover and refrigerate. Makes 1/3 cup.
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Old 06-30-2009, 04:44 PM
 
Location: East Nashville, 37206
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I love to get a tub of whipped cream cheese & mix in a jar of basil pesto. You could mix mayo & pesto but the cream cheese tastes SO good.
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Old 07-01-2009, 08:06 AM
Status: "Let's Go Bengals!!" (set 7 days ago)
 
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Thanks a lot Tnhoneypot!!! These all look very tasty and plan on trying them out over the long weekend.
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Old 07-01-2009, 02:58 PM
 
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Here are several options. Each are for 1 cup mayonnaise:

AIOLI
Add 4 crushed carglic cloves & 1/2 tsp kosher salt.

ANDALUSIAN
Add 2 crused garlic cloves & 2 TBL minced red & green bell pepper.

HERBED MAYO
add 1/2 to 1 cup finely chopped fresh herbs (basil is good as is fresh tarragon, but use a bit less than 1/2 cup)

SUN-DRIED TOMATO
Add 12 drained & minced oil-pack sun-dried tomatoes.

LEMON MAYO
Add 2 tsp grated lemon zest & 1/4 cup fresh lemon juice.

MEDITERRANEAN MAYO
Add 1/4 cup chopped fresh parsley, 1/4 cup minced green onions, 2 TBL chopped capers & 1 tsp hot sauce. (This is really good on chicken sandwiches.)

ROASTED RED PEPPER MAYO
Add 1/2 cup chopped roasted red pepper.

Also you can just mix in some Durkee's Sandwich Spread with they mayo to make a really good chicken sandwich.
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Old 07-01-2009, 03:52 PM
 
Location: In The Outland
6,042 posts, read 6,402,444 times
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Here is my "put it on everything" sauce, good on burgers, hot dogs and just about any kind of sandwich.
One tablespoon of ketchup,
Half a tablespoon of brown mustard,
One teaspoon of horseradish sauce,
Half a teaspoon of Tapatio hot sauce,
One quarter teaspoon of balsamic vinegar,
A few drops of liquid smoke,
A pinch of red pepper flakes,
A pinch of ground black peppercorn,
A pinch of garlic powder,
A few drops of honey,
Mix very well.

Double, triple or quadruple the recipe as needed. Everyone seems to love this.
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Old 07-02-2009, 06:52 AM
 
506 posts, read 1,259,346 times
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Here's one one.....

Chipotle Mayonnaise

Makes about cup
cup mayonnaise
1 to 2 canned chipotle peppers, minced, with 1 tablespoon of their adobo sauce
teaspoon sweet paprika
Place the mayonnaise, chipotles and paprika in a small nonreactive bowl and whisk to mix. If not serving at once, cover and refrigerate. The mayonnaise will keep for several days, covered, in the refrigerator.
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